In a liquid measuring cup, prepare 2 cups of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Use a dish that is big enough to hold stuffing or vegetables if you plan on adding them later in the cooking process. Baste the turkey in about half cup of broth mixture and bake at 350º F for 40 minutes.

After 40 minutes pull out the turkey and baste with remaining broth mixture. Add seasoned vegetables or stuffing to the baking dish and return to the oven. Bake for another 40 minutes. Remove turkey from the oven and allow to sit 15 minutes before serving.

In a food processor or wide blender, pulse cashews until pulverized into coarse meal. Transfer to a medium mixing bowl. Pulse bread until broken down into coarse breadcrumbs. Combine with the cashews in the mixing bowl. Clean and mince fresh parsley and add to cashew/breadcrumb mixture. Add nutritional yeast, granulated garlic, onion powder, salt, olive oil and bacon bits to the mixture. Either by hand or with a pastry blender, mix until thoroughly combined.

Clean and de-stem mushrooms. Pack the mushroom with a rounded Tablespoon of the cashew/bacon mixture and assemble on a baking sheet. Once mixture is used up, drizzle with narrow stream of additional olive oil and bake for 25 minutes until golden brown. Makes about 20-25 mushrooms.

If bread cubes are not stale, you may need to toast them in the oven at 275º F for 25 minutes. Meanwhile in a large pot, sautée mushrooms, celery and onion over medium heat until onion is translucent and most of the liquid that the mushrooms released has evaporated - about 15 minutes.

Add sage and garlic and continue to cook for 5 minutes until mushrooms get golden brown. Add broth, bread, kale and cooked wild rice. Season with salt and pepper to taste. If desired, bake in a casserole dish at 350 ºF for 30 minutes until beautifully browned and crispy.

In a large saucepan or small pot melt butter and heat over medium heat until surface of pan shimmers. While whisking, slowly add flour, creating a roux.

While continuing to whisk, add broth, spices, yeast, soy sauce and mustard. Heat over medium heat, stirring intermittently until thickened to desired consistency. Around 10 minutes. Taste and season with more soy sauce as needed.

*To make Vegetable Broth or Vegan Chicken Broth from a bouillon cube, heat 2 cups water per 1 cube.

Evan's Organic Eatery is an all vegan cafe in the St. Paul skyway, and they include our vegan meats on a variety of their menu options. They're open Monday through Friday from 8am-2pm, so it's perfect for anyone working in downtown St. Paul.